Double Chocolate Salted Caramel Cookies Recipe
Introduction
These Double Chocolate Salted Caramel Cookies combine rich cocoa and sweet caramel chips for an irresistible treat. Each bite balances gooey chocolate with a touch of sea salt, making them perfect for any chocolate lover.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or milk chocolate chips
- 1 cup caramel flavored chips
- Sea salt flakes, for sprinkling
Instructions
- Step 1: Preheat your oven to 375ºF and line two baking sheets with parchment paper.
- Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and sea salt; set aside.
- Step 3: Using a stand mixer, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
- Step 4: Add the eggs one at a time along with the vanilla extract; mix until fully combined.
- Step 5: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Carefully fold in the chocolate chips and caramel chips.
- Step 6: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Sprinkle the tops with sea salt flakes, then bake for 8–10 minutes until set but still soft.
- Step 8: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey centers, slightly underbake the cookies by removing them after 8 minutes.
- Swap the caramel chips for butterscotch chips for a different twist on the flavor.
- If you prefer a bit more saltiness, add a pinch of sea salt inside the dough as well as on top.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Reheat briefly in the microwave for a warm, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
It’s best to use unsalted butter so you can control the salt content precisely, especially since sea salt flakes are added on top for flavor balance.
Can I freeze the cookie dough?
Yes, you can freeze the dough in ball form on a baking sheet, then transfer to a freezer bag once solid. Bake directly from frozen, adding 1–2 minutes to the baking time.
PrintDouble Chocolate Salted Caramel Cookies Recipe
These Double Chocolate Salted Caramel Cookies are rich, fudgy, and loaded with both semi-sweet chocolate chips and caramel flavored chips. The hint of sea salt sprinkled on top perfectly balances the sweetness, creating an irresistible combination that melts in your mouth. They are easy to prepare, baked to perfection, and make a decadent treat for any chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 23-25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
Wet Ingredients
- 3/4 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Mix-ins
- 1 cup Semi-Sweet or Milk Chocolate Chips
- 1 cup Caramel Flavored Chips
- Sea Salt Flakes, for sprinkling on top
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and sea salt until evenly distributed. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer, cream the softened unsalted butter with the granulated sugar and light brown sugar until the mixture becomes light, fluffy, and pale in color, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract and mix until well combined.
- Mix Dry Ingredients into Wet: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing on low speed just until combined to avoid overmixing.
- Fold in Chips: Gently fold in the semi-sweet or milk chocolate chips along with the caramel flavored chips to evenly distribute throughout the dough.
- Portion Dough: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
- Add Sea Salt: Sprinkle the tops of the cookie dough drops with sea salt flakes to enhance the flavor with a salty contrast.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the edges are set and slightly crisp but the centers remain soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For deeper flavor, refrigerate the dough for 30 minutes before baking.
- If you prefer a softer cookie, bake for closer to 8 minutes; for a crisper cookie, bake up to 10 minutes.
- Substitute salted butter to omit the sea salt topping if desired.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- To keep the cookies fresh longer, freeze in an airtight container for up to 3 months.
Keywords: double chocolate cookies, salted caramel cookies, chocolate chip cookies, caramel cookies, chocolate dessert, homemade cookies
